CARROTS – Place chopped carrots in a steamer basket (I used my 3-qt steamer basket and IP for this, perfect size for 2 lbs of carrots). Add about 1 cup of water to inner pot. Drop basket into inner pot. Close lid, and move knob to Sealing. Select: Pressure Cook/Manual, High Pressure, 3 minutes. Allow a 5 minutes NPR then release the pressure manually by turning knob to Venting. Remove basket and flush carrot with cold water then set aside to drain.

BO KHO – Add about 5 tbsp of cooking oil to inner pot, once it’s hot add minced garlic, bruised lemongrass stalks, bay leaves and saute to release fragrance. Then add in 2 tbsp of Oriental Beef Spices (Pyramid Brand) and mix well with the oil. Toss in your marinated beef shank, mix well to seal in the flavor. Pour in tomato sauce and mix for another 5 minutes. If you are using Honeycomb Tripe, add them in now. Cover the meat with 2 cans of Coco Rico Soda, and 4 cups of boiling water. If more liquid is needed to submerge the meat then feel free to add more water, you will then need to add more seasoning post cooking to adjust the taste. You don’t need a whole lot of water because remember, beef will shrink when cooked! Add 4 tbsp of Quoc Viet Bo Kho Seasoning/Base and give the mixture a really good stir. Close lid, and move knob to Sealing. Select: Pressure Cook/Manual, High Pressure, 22 minutes. Allow another 20 minutes NPR then release the pressure manually by gently turning knob to Venting.

Open lid, cancel keep warm, and add in steamed carrots. Select Saute mode to bring the liquid to a boil. Use this time to adjust the taste. Here are my adjustments but please use it as a guide only: I added in 2 tbsp of mushroom and 1 tbsp of sugar. PLEASE DO MULTIPLE TASTE TESTS AND ADJUST TO YOUR LIKING. MY TASTE MIGHT NOT BE LIKE YOURS. Add more soup base if the broth is too bland for your liking.

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